Enjoy today’s recipe! – Broccoli Carrot Slaw
½ cup mayonnaise
2 Tbs. white vinegar
1 tsp. grated lemon zest
¾ tsp. celery salt
¼ tsp. pepper
1 pkg. (12 oz.) broccoli slaw
2 cups packaged shredded carrots, about 5 oz.
1 cup loosely packed basil leaves, thinly sliced
½ cup thinly sliced red onion
½ cup golden raisins
Optional – sliced almonds
In a large bowl, whisk mayonnaise, vinegar, zest, celery salt and pepper. Add broccoli slaw, carrots, basil, red onion
and raisins: toss until coated.
Top with almonds, if desired.
Serves 8.
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Enjoy today’s recipe! – Apple
Pecan Celery Salad
½ cup lemon juice
1 tablespoon Dijon mustard
2 apples, cored and thinly sliced.
Whatever apples you like, 1 –red & 1 green/golden makes a more
colorful display.
2 large celery stalks, thinly sliced
½ cup loosely packed, coarsely chopped fresh Italian parsley
Coarse grained salt and cracked black pepper
2 tablespoons chopped pecans, toasted if you have time. To toast pecans, heat them in a nonstick pan
over medium-high heat for about 3 minutes, or until fragrant
In a salad bowl, whisk together lemon juice and mustard until thoroughly
combined. Add apples, celery, and
parsley and toss to coat evenly. Season
to taste with salt and pepper. Divide
among four serving plates and distribute pecans evenly over salads. Serve.
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Enjoy today’s recipe! – Chickpea Stew
1 large eggplant
Kosher salt
1 medium yellow onion
3 cloves garlic
4 medium tomatoes
1 large potato (white or sweet potato)
1 large zucchini
1 teaspoon fennel seeds
3 tablespoons olive oil
1 cup dried chickpeas
1 cup vegetable stock
Fresh-cracked black pepper to taste
1. Soak the peas overnight in water,
rinse and drain
2. Cube the eggplant and sprinkle it with salt.
Place it in a colander and cover with a paper towel; let sit for about
30 minutes, then rinse and pat dry.
3. Meanwhile, chop the onion and mince the garlic. Peel and chop the tomatoes. Cube the potato and zucchini. Crush and chop the fennel seeds.
4. Heat the oil in a saute’ pan over medium heat. Add the onion and garlic, and saute’ for 2 to
3 minutes or until the onion is translucent.
Be sure not to let the garlic brown.
Add the eggplant and saute’ lightly until it becomes golden.
5. Add the tomatoes, potatoes, zucchini,
fennel seeds, chickpeas, and stock.
Season with salt and pepper to taste.
Bring to a boil, cover, and simmer for 30 minutes or until the chickpeas
are tender.
Serves 6
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